We've talked about how useful a bundle of fresh herbs can be as a basting brush while you're grilling, but BrightNest has another way you can use them as your secret grilling weapon: Soak them and put them right on the grill. The smoke smells amazing, imparts flavors, and can even keep the bugs away.

You'll want to soak your herbs first. Bundles of sage and rosemary are good for this, since they can take the heat once wet, and smell fantastic while they smoke. Lay them directly on the coals while the herbs are still damp (probably after the coals have calmed down a bit too), and once the smoke has cleared a little bit, go ahead and grill as usual. The process is a bit like adding soaked wood chips to your coals—you don't infuse every inch of your grilled food with smoky flavor, but you do get enough to be noticeable, which can make all the difference.

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The article has a few other grilling suggestions too, like using cinnamon sticks as skewers and "baking" your herbs on the grill along with your meat, fish, or vegetables. Hit the link below to read more.